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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Effect of Processing Methods on Quality Characteristics of Maize Flour

2025PublicationOpen access

10.3390/proceedings2025118003 Full text1 citations

Authors

4 authors.

Olufunmilola Oludoyin OluwadiranFirst authorCorresponding
Olajide Philip Sobukola
- Federal University of Agriculture, Abeokuta (NG)
Folake Henshaw
- Federal University of Agriculture, Abeokuta (NG)
as printed: Folake Olayinka Henshaw
Wasiu Akinloye AfolabiSenior author
- Federal University of Agriculture, Abeokuta (NG)
as printed: Wasiu Akinloye O. Afolabi

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 1.00
Freezing and Crystallization Processeslevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.98

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2025 · 1 citations
https://openalex.org/W4410443988

Effect of Processing Methods on Quality Characteristics of Maize Flour · Sankore